Apple Cider Doughnut Muffins

Apple cider doughnuts are a big thing in Vermont around this time of year. Weekends are spent at your local orchard picking apples, and indulging in fresh, right out of the fryer, melt in your mouth, cider doughnuts. A little something to warm and revitalize you after an afternoon spent outside enjoying the crisp fall air.

Now, deep-fat frying is a kitchen skill that I have never attempted to master, and in consideration to my waist-line and heart health, plan to forgo mastering. So I was delighted, a few years ago, when I came across this recipe for apple cider doughnut muffins. It is a great way to repurpose the flavors of the tangy, nutmeg studded, cider cake doughnut.

Ingredients:

2 cups Apple Cider

1/2 cup Butter + 2 tbsp Butter

3/4 cup Sugar

2 Eggs

2 tsp Vanilla Extract

2 1/4 cups Flour

1 1/4 tsp freshly grated Nutmeg (I grate an entire nutmeg)

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Salt

Cinnamon Sugar for dusting (4 parts sugar for 1 part cinnamon)

Directions:

Put 2 cups sweet apple cider in a large a saucepan and bring to boil. Reduce heat and simmer until liquid reduces to 1 cup. Set aside to cool.